nationalunitspecificationgeneralinformation-sqa.docVIP

National Unit Specification: general information UNIT Cake Decorating (Intermediate 2) NUMBER COURSE Creative Cake Production (Intermediate 2) SUMMARY On successful completion of this unit the candidate will have basic knowledge of cake decorating techniques and the practical skills to prepare and use a range of finishes. OUTCOMES Demonstrate knowledge and understanding to the basic principles of cake decorating. Select, prepare and apply fillings and coatings to cake bases. Apply finishing decoration techniques to cakes. Use safe and hygienic working practices RECOMMENDED ENTRY While entry is at the discretion of the centre, candidates would find it advantageous to have attained one of the following: Standard Grade Home Economics at General level A course or units in Hospitality at Intermediate 1 - Practical Cookery, A course of units in Hospitality at Intermediate 2 – General Operations, or Professional Cookery Equivalent relevant experience National Unit Specification: statement of standards UNIT Cake decorating CREDIT VALUE 1 credit at Intermediate 2 CORE SKILLS Core skills for this qualification remain subject to confirmation and details will be available at a later date. Additional information about core skills is published in the Catalogue of Core Skills in National Qualifications (SQA, 2001). National Unit Specification: statement of standards UNIT Cake Decorating Acceptable performance in this unit will be the satisfactory achievement of the standards set out in this part of the unit specification. All sections of the statement of standards are mandatory and cannot be altered without reference to the Scottish Qualifications Authority. OUTCOME 1 Demonstrate knowledge and understanding of the basic principles of cake decorating Performance criteria Identify fillings and coatings and their appropriate usage. Describe preparation methods and application techniques for fillings and coati